Black Beans And Avocado With Shrimp
This refreshing and flavorful Black Bean and Shrimp Salad is a delightful medley of ingredients that come together beautifully. The combination of black beans, succulent shrimp, creamy avocado, and zesty lime juice creates a satisfying and light dish that is perfect for a quick meal or a summer gathering. The blend of spices and fresh herbs adds a burst of vibrant flavors to every bite. Give this salad a try for a nutritious and delicious dish that is sure to impress your taste buds!
— Constant Cookbook
Ingredients
- 1/2 cup finely chopped red onion
- 2 cans (each 14 1/2 oz.) black beans
- 1/4 cup fresh lime juice
- 1 1/2 Tbs. olive oil
- 1 jalapeño chili, seeded and minced
- 3/4 tsp. dried Mexican oregano, crumbled
- 3/4 tsp. ground cumin
- 1/2 tsp. salt, plus more, to taste
- 2 ripe avocados
- 1 lb. cooked medium shrimp, peeled and deveined
- 1/2 cup chopped fresh cilantro
Instructions
- Put the onion in a fine-mesh strainer and rinse under cold running water. Drain well. Put the black beans in a colander, rinse under cold water and drain.
- In a bowl, stir together the onion, beans, lime juice, olive oil, jalapeño, oregano, cumin and salt. At this point, the salad can be covered and refrigerated for up to 1 day.
- Just before serving, halve and pit the avocados. Scoop the flesh from the peel and cut into 1-inch chunks. Gently fold the avocado, shrimp and cilantro into the salad. Adjust the seasoning with salt. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Comments
No comments found.